My previous post on 'Kanji' is the version of Kanji which is used by most 'Prehealing Participants' where we use raw Carrots, Beetroot, Amla and other vegetables.
Here is a variation as is made in North India. Given below is the recipe, it is almost similar to the earlier recipe except for the step where the vegetables are cooked. I thank Mrs Prabha Poddar for sharing this recipe
Fo those of you, who have not read my other post related to Kanji: Kanji is a nourishing bio-fermented drink that is rich in Probiotics. It helps balance the gut microflora, improve digestion, reduce reflux and acidity and has a host of other benefits . It is recommended to take this drink especially during winters
Ingredients:
2 Litres of Water
5-6 Nos Carrots ( Can also use Potato, Cauliflower, Pointed Gourd-Parwal )
1 Beet Root
2-3 Green Chillies ( Adjust according to your preference )
Medium piece of Ginger (Finely chopped or grated)
3 to 3.5 tsp of Mustard coarsely powdered
1/2 tsp to 1 tsp of Turmeric powder
1/4th to 1 tsp of Kashmiri Red Chilli powder
2-3 tsp Himalayan Pink Salt or ( As per your preference).
Glass Jar or an Earthen Pot for Fermentation
Procedure:
Since this is a fermented drink you will need either an earthen pot, Ceramic pot or a Glass Jar. Ensure that you have rinsed the pot with clean water.
1. Chop, the veggies of your choice into medium sized slices ( Carrots and beet can be cut into long slices Resembling French Fries)
2. Take water in a stainless steel container and keep for boiling. Add the chopped vegetables and let cook..
3. Once it has cooked, take of the flame and set aside so that it can cool down.
4. Transfer it to a glass jar.
5.Grind mustard to a coarse consistency, Add Turmeric, Salt, Red Chilli powder and then add this mixture to the liquid in the jar .
5. Next. Add the green chillies and the ginger.
Stir well and then cover the jar and keep aside for fermenting for 2-3 days.
( Note: You will have to stir the contents 2-3 times a day and then keep it covered for fermenting )
1. Kanji is an excellent probiotic that would help balance the gut microbiome.
2. Recommended intake would be about a glass or two. Of course, you can take more if you like, since this drink is more or less like a fermented soup.
3. For those who feel that the mustard smell is overpowering, you can mix half glass of Kanji with half a glass of Coconut milk. Then garnish it with finely chopped coriander before drinking.
For feedback / Clarifications feel free to reach me at feedback@prehealing.com